Veggie Balls

Veggie Balls

John Kernick

Provided by: KitchenDaily Editors

1 hr 15 mins total 45 mins prep Full Screen

dozen 1 1/2-in meatballs

Recipe courtesy of The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen/Ballantine Books, 2011.

Ingredients

• 2 cups lentils
• 1/4 cup plus 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 garlic clove, minced
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 3 tablespoons tomato paste
• 8 ounces Button Mushrooms, wiped clean and sliced
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/2 cup chopped fresh parsley
• 1/4 cup finely chopped walnuts

Directions

• Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
• Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
• Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
• Preheat the oven to 400°F.
• Drizzle the remaining 2 tablespoons olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Roll the mixture into round, gold ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
• Roast for 30 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

• Filed under:
• Lentils,
• Appetizer,
• Side Dish,
• Snack

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